Apple Cinnamon Roll Bread

Prep Time

2 Hours 45 Minutes

Cook Time

50 Minutes

Total Time

3 Hours 35 Minutes

Yields

1 Loaf

Ingredients

White Dough Ingredients:

200 g warm oat milk
35 g sugar
4 g active dry yeast
18 g olive oil
3 g salt
290 g Artisan Bread Flour from Bob's Red Mill

Blue Dough Ingredients:

200 g warm oat milk
35 g sugar
4 g active dry yeast
18 g olive oil
290 g Artisan Bread Flour from Bob's Red Mill
6 g butterfly pea powder

Apple Filling:

1 medium apple, ~155 g
1/4 tsp ground cinnamon
1/4 tsp salt
2 tsp lemon juice

Cinnamon Butter:

58 g (~3 heaped tbsp) butter, at room temperature
65 g (1/3 c) brown coconut sugar, or brown sugar of choice
7 g (~ 2 tsp) ground cinnamon

Note for making this bread without the butterfly pea layer - Use only 'white dough ingredients' and skip steps 2, 8 and the first half of step 9.

*This post is brought to you by Bob's Red Mill

Equipment Needed

Stand Mixer with a dough hook attachment
9x4x4 bread pan

Instructions

Prepare white dough: Place warm oat milk, sugar and yeast in the bowl of a stand mixer and set aside until frothy. Mix in olive oil on low speed for 10-15 seconds. Mix in remaining ingredients (salt and bread flour) on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl. Form a dough ball and place it in a clean bowl. Cover and set aside.
Prepare blue dough: Follow step 1 and prepare the second dough, mix in butterfly pea powder when mixing in bread flour.
1^st proof: From the time you cover the second dough, proof both doughs for 60 - 90 minutes.
Prepare cinnamon butter: While the dough is proofing prepare cinnamon butter - Whisk or beat together all cinnamon butter ingredients until smooth and well combined. Set aside.
apple filling: 5-10 minutes before deflating the dough(s), prepare apple filling - Peel, core and thinly slice an apple. Ensure slices are very thin. In a bowl combine apple slices, cinnamon, salt and lemon juice. Set aside.
Deflate and roll dough white dough: Lightly oil the inside of a bread pan and set aside. Punch the air out of the white dough and using a rolling pin, roll the dough out into a long rectangle, 20-24” long and 4-6” wide.
Add filling: Evenly spread the cinnamon butter over the dough leaving 1/2" of space around the edges. Evenly and symmetrically place apple slices on top of the cinnamon butter leaving 1-1.5" of space around the edges.
Deflate and roll blue dough: If using the butterfly pea dough, follow step 6 and roll the blue dough, ensuring it's approximately the same size as the white dough.
Assemble dough log: Place the blue dough over the white dough, enclosing the apple cinnamon filling in between. Using your hands, gently stretch the dough out around the edges to ensure both doughs are stacked evenly and are the same size. If needed, using a rolling pin, gently roll out the dough stack. [If only using white dough start from here] Starting from one end, tightly roll the dough inwards forming swirls with every completed rotation. This will get messy, that's okay, it's worth it! Place the dough in the bread pan with the crease side facing down.
2^nd proof: Cover with a kitchen towel and set aside for 45-60 minutes, until almost double in size.
Pre-heat: When ready to bake, preheat oven to 350^ºF. Rolling the dough gets messy, and by default some cinnamon butter gets on the top of the dough log, therefore brushing the dough with additional butter or egg/milk is not necessary but if you prefer a more buttery crust, brush the dough with melted butter. Place the bread pan on a baking sheet before baking. Once the bread rises while baking, the butter can melt into your oven dirtying it, which is always annoying to clean but cleaning a baking sheet is much easier!
Bake: Bake for 50-60 minutes. Oven temperatures vary, the bread should be monitored, if your oven runs hotter, after 35 minutes, cover the bread pan with aluminum foil and continue to bake. Once ready, the top of the loaf should be golden-brown and should sound hollow all over when you tap on it.
Cool: Allow the loaf to cool in the bread pan for 20 - 30 minutes. Remove the loaf from the bread pan, the loaf should slide out when the bread pan is tilted unless some butter or apple slice gets caught in it. Allow the loaf to cool to room temperature on a wired rack before slicing.